Wolfgang Puck Professional Series Use And Care Manual page 24

HSN29LDigOvenanual 10/3/07 2:49 PM
Calzone Sandwich Ring
8 servings
INGREDIENTS
2 1-pound dough balls (You may use prepackaged frozen dough
thawed, or make two 1-pound dough balls from scratch)
3 tablespoons extra virgin olive oil
1 pound hard salami, shaved thin
1 pound ham, shaved thin
1 pound whole milk mozzarella cheese, shredded
1 cup fresh spinach
4 whole roasted peppers
METHOD
1 Preheat oven to 375°F in BAKE1 mode. Place the oven rack in the
bottom position.
2 If you are using the frozen bread dough, you can thaw at room
temp. for about 2 hours, or place in the refrigerator overnight. If
making your own dough, after the dough has had one full rise, form
into one large dough ball, and two small.
3 On a lightly floured surface, roll out the largest dough ball to at least
13 inches in diameter. Spray a bundt pan or angel food cake pan with
nonstick spray, or rub well with olive oil.
4 Stretch the large dough over cake pan, tearing a small hole for the
smaller opening of the tube pan. Press against side of the pan. Rub
the dough with olive oil.
5 Begin by layering half the salami, then half the cheese, half the ham,
two of the roasted red peppers, then half the spinach.
6 Roll out one of the smaller dough balls on the lightly floured surface.
to a 10-inch round, place in cake pan over the spinach, touching the
sides of the larger dough which goes up to the top edge of cake
pan.
7 Repeat the same sequence for layering meat, cheese and
vegetables.
8 Roll out the last dough. Place on top of spinach. Press the seams
together of the last dough and the first dough. Brush with olive oil.
9 Place in the oven. Set timer for 40 minutes. When timer goes off
remove from oven. You should let rest about 10 minutes then invert onto
a platter. Serve warm or cold.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Page 45
45
Raspberry Almond Squares
8 servings
INGREDIENTS
1 stick unsalted butter, room temperature
1 box yellow cake mix
1 large egg, beaten
2 tablespoons water
1/2 cup raspberry jam
1/2 cup sliced almonds, or more if desired
METHOD
1 Preheat oven to 350°F and set function to BAKE1 mode. Set timer
for 30 minutes.
2 Spray the baking pan that comes with your oven with nonstick spray.
3 In the bowl of a food processor or with a mixer combine the butter,
cake mix, and egg. Mixture should be crumbly. Remove a half cup at
this time and reserve. Add the 2 tablespoons of water. Continue mixing
until thoroughly mixed.
4 Spread the cake batter over the entire baking sheet.
5 Bake for 12 minutes.
6 Remove from oven, spread the raspberry jam over the entire cake.
Top with reserved crumbles and sliced almonds.
7 Bake for an additional 10 minutes.
8 Remove from oven and let cool. Cut into squares.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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